It\u2019s hard, dealing with the history of Western ravioli, to establish a date of birth. Traces on the matter are to be found in GiovanniBoccaccio\u2019s \u201cDecameron\u201d. In some areas of South Italy they are called “Bented macaroni\u201d. In Capri, they found an identity in this dish full of color and flavor.<\/p>\n
Ingredients<\/strong> (for 4 people):<\/p>\n For the dough<\/p>\n 350 g of flour For the filling<\/p>\n 1 egg yolk For the dressing<\/p>\n 400 g cherry tomatoes from Vesuvius Making of recipe.<\/strong><\/p>\n Prepare the sauce in a shallow saucepan heating the oil, where you will let the garlic brown then remove. Add the tomatoes, cut intowedges, salt, and cook for 10 minutes at the most, then mash with a fork and then reduce the sauce over high heat. Mash the Caciotta with a fork, mix in the egg yolk, chopped marjoram , and one or two tablespoons of Parmesan cheese,salt, pepper, sprinkle with chopped basil leaves. Place the flour on a worksurface and add, in the center, salt and the yolk. Start kneading, with a little flour at a time, and pour the oil, adding hot water from time to time. For a homogeneous dough, the water must be very hot. Roll out the dough into two equal disks. Break down a disk in many pieces as many dumplings you want, add the filling and cover with the other sheet, pressing with fingers on the edge to let the air out and cut with round pastry cutter. Let them rest for a while and then boil them in salted water. When cooked, drain and pour them in the low pot with the sauce. Stir, sprinkle the Grana Padano cheese and serve with a nice leaf of basil to adorn and perfume the dish even more.<\/p>","protected":false},"excerpt":{"rendered":" It\u2019s hard, dealing with the history of Western ravioli, to establish a date of birth. Traces on the matter are to be found in GiovanniBoccaccio\u2019s \u201cDecameron\u201d. In some areas of South Italy they are called “Bented macaroni\u201d. In Capri, they found an identity in this dish full of color and flavor. Ingredients (for 4 people): […]<\/p>\n","protected":false},"author":6,"featured_media":25252,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[2220],"class_list":["post-9488","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-ravioli-alla-caprese"],"yoast_head":"\n
\n1 egg yolk
\n3 tablespoons of olive oil
\nsalt<\/p>\n
\n3\/4 goat\u2019s Caciotta cheese
\n3-4 leaves of marjoram
\nGrated Grana Padano
\nsalt
\npepper<\/p>\n
\n1 clove of garlic
\nbasil
\noil
\nsalt<\/p>\n